Lemon Poppy Seed Butter Cake
Ingredients
2 and 3/4 cups unbleached flour | ||
2 1/4 tsp baking powder | ||
1 tsp baking soda | ||
1/2 tsp salt | ||
1 cup unsalted butter, room temperature (2 sticks) | ||
1 3/4 cup sugar | ||
4 eggs, seperated | ||
zest of 2 lemons | ||
2 tsp vanilla | ||
1 cup buttermilk | ||
1/2 cup poppy seeds | ||
powdered sugar for garnish |
- Sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl , beat together the butter and sugar. Add sugar slowly.
- Separate the eggs and set the egg whites aside.
- Add yolks to butter mix, one at a time, beating in between.
- Add lemon zest and vanilla to mix.
- Add buttermilk to mix, alternatively with flour mix.
- Stir poppy seeds into batter.
- In a separate bowl, add a pinch of salt, then beat the egg whites until soft peaks form.
- Gently fold into batter.
- Pour into greased, floured 10 ” tube or bundt pan.
- Bake about 55 minutes at 350 degrees.
- Remove from pan after cooling for 10 minutes.
- Sprinkle with powdered sugar.
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